To make the pea puree

1. Heat the olive oil in a medium-sized pot over medium-low heat. Add in the garlic and shallots and sweat them for about 4 minutes, or until soft, stirring occasionally to prevent browning. Turn the heat up to medium. When the pan starts to sizzle, add in the cooking wine to deglaze the pan.
2. Add in the peas and stir well, then slowly pour in the stock. Allow the mixture to simmer for about 5 minutes, then remove from the heat. Stir in the fresh mint, then puree in the pan with an immersion blender, or transfer to a standing blender to puree. Place the puree in the refrigerator if not using immediately. Remove the mixture from the refrigerator an hour or so to bring it to room temperature prior to serving.

To make the cauliflower

1. Preheat your oven to 400 degrees. Toss the cauliflower with the olive oil, then place on a single layer on a baking sheet. Sprinkle with the salt and pepper. Bake on one side for about 20 minutes, checking it after 15 minutes, then flip and bake the other side for an additional 15-20 minutes. Set aside.

To make the pasta

1. Cook the desired pasta type according to package instructions. Drain, drizzle a little olive oil over the top to prevent sticking, and set aside.

To make the vegan scallops

1. Place a flat-bottomed pan over medium-high heat, then add the mushrooms, unscored side down. Cover and allow to sweat for about 4 minutes. By this time, most of the water should be expressed from the mushrooms.
2. Drain any excess moisture completely from the pan, then drizzle about a teaspoon of the olive oil over the top. Once the bottoms are slightly caramelized around the edges, flip them over, reduce the heat to medium, then drizzle with the rest of the olive oil, allowing the scored side to caramelize. Remove the pan from the heat and set aside.

To assemble the dish

Place some of the pasta into bowls, drizzling the pea puree in between the layers. Top with the roasted cauliflower and vegan scallops, then drizzle the cream over the top. Garnish with fresh mint, reserved peas and season with the salt and pepper.